Method:

Cut Paneer into small pieces, fry it with little ghee or butter or with oil until it turns to light brown or boil chopped paneer in 1/2 cup of water for 5 to 6 mins and keep ready.

Soak cashew nut, poppy seeds, pumpkin seeds in hot water for 15 min.

Heat a pan with oil, when it is hot fry chopped onion, tomatoes, ginger, garlic, cinnamon, cloves, fennel until onion and tomatoes become soft. remove from the flame, allow it to cool.

Once cooled blend it to a paste and keep ready,

Blend soaked cashew nut, poppy seeds, and pumpkin seeds to a paste and keep ready.

Heat a Kadai with oil/ghee/butter, when it is hot add shah jeera and a bay leaf, allow it to splutter, saute

Now add chopped capsicum, saute for few mins,

Now add coriander, chilly powder, turmeric, saute for few mins take care not to burn or over roast, saute on a low flame.

Now add paste – 1, saute until oil separates to the edges,

Now add paste -2, stir  bring it to boil

Now add paneer, stir bring it to boil on a medium flame for 5 mins.

Add crushed Kasuri methi, 1/2 tsp of Garam masala powder, mix with the curry, cook covered for 2 mins

Finally, add chopped coriander. Turn off the flame.

Serve hot with Capati, roti, or pooris.

Paneer capsicum curry is ready to Enjoy!